Tuna Potato Salad
Tuna Potato Salad | Recipe
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Tuna Potato Salad | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
40 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 2 tsp
    Original Salad Topping
     Makes simple salads sensational £4.99 £142.57/kg incl. 0% tax, excl. shipping
    Discover more products
    Original Salad Topping
  • 4
    eggs
  • 6
    waxy potatoes
  • 1
    red pepper
  • 1
    green pepper
  • 1
    spring onion
  • 5 tbsp
    olive oil
  • 2 tbsp
    light balsamic vinegar
  • 3
    vine tomatoes
  • 2 cans
    tuna in olive oil
  • 2 tbsp
    pitted olives
  • 4 pinches
    salt
1
Put the eggs in boiling water and hard-boil them for 8 minutes, then rinse in cold water and peel. Boil the potatoes unpeeled in salted water for about 20 minutes, rinse briefly with cold water and then peel.
2
Wash the peppers, remove the seeds and cut them into cubes of about 2 cm. Cut the spring onion into rings. Put the olive oil and the balsamic vinegar in a bowl and mix. Add the peppers and the spring onion and let them infuse.
3
Wash the tomatoes, remove the stalks and dice them into bite-sized pieces. Dice the potatoes. Chop 3 of the eggs and cut 1 egg into eighths.
4
Add the tuna, potatoes, olives and chopped eggs to the peppers in the bowl. Mix everything well and season with salt.
5
Plate up the potato salad onto 4 plates and garnish with the egg and the Original Salad Topping.

Nutritional information: (Per person)

Calories
416 kcal

Carbohydrates
24 g

Protein
22 g

Fat
26 g

Method
1
Put the eggs in boiling water and hard-boil them for 8 minutes, then rinse in cold water and peel. Boil the potatoes unpeeled in salted water for about 20 minutes, rinse briefly with cold water and then peel.
2
Wash the peppers, remove the seeds and cut them into cubes of about 2 cm. Cut the spring onion into rings. Put the olive oil and the balsamic vinegar in a bowl and mix. Add the peppers and the spring onion and let them infuse.
3
Wash the tomatoes, remove the stalks and dice them into bite-sized pieces. Dice the potatoes. Chop 3 of the eggs and cut 1 egg into eighths.
4
Add the tuna, potatoes, olives and chopped eggs to the peppers in the bowl. Mix everything well and season with salt.
5
Plate up the potato salad onto 4 plates and garnish with the egg and the Original Salad Topping.

Nutritional information: (Per person)

Calories
416 kcal

Carbohydrates
24 g

Protein
22 g

Fat
26 g

Potato salad with tuna and egg

A classic for the buffet table, potato salad can be made in many different ways with countless possible variations. In this recipe, you get a delicious combination of tuna, fresh vegetables and eggs. A light dressing of olive oil and balsamic vinegar enhances the flavours particularly well, and the Original Salad Topping provides an extra tasty twist.

 

Potato salad recipes 

There are no limits to your creativity when putting together your favourite potato salad. We have a variety of recipes, all of which are equally delicious in their own unique way. We recommend our Mediterranean potato salad for a fresh take. Swap the potatoes for pasta for more buffet food treats – and try our pasta salad with grilled chicken.

Ingredients

Persons
  • 2 tsp
    Original Salad Topping
     Makes simple salads sensational £4.99 £142.57/kg incl. 0% tax, excl. shipping
    Discover more products
    Original Salad Topping
  • 4
    eggs
  • 6
    waxy potatoes
  • 1
    red pepper
  • 1
    green pepper
  • 1
    spring onion
  • 5 tbsp
    olive oil
  • 2 tbsp
    light balsamic vinegar
  • 3
    vine tomatoes
  • 2 cans
    tuna in olive oil
  • 2 tbsp
    pitted olives
  • 4 pinches
    salt

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